Search results for: 'whole+wheat+flour"+and+"x"="x'

Available as:

• Groats

• Coarse Oatmeal (Irish)

• Fine Oatmeal (Scottish)

• Oat Flour

• Rolled Oats

This Hard Red Spring (Bread) Wheat (variety=GLENN) has a bit of a strong taste to it and is usually used for making breads.

NOT an heirloom wheat

Available as:

• Berries
• Whole Flour
• Sifted Flour
• Clear First Flour

A hard red spring (HRS) bread wheat popular in Canada from around 1860 until the early 1900s, when it was replaced by better yielding varieties (though not better tasting). An heirloom variety that pre-dates the intensive breeding that occurred during the "green revolution" of the 1940s and 1950s.

Certified organic

Red Fife has less gluten than our HRS (Glenn) variety, and is therefore harder to make into bread. However, it is heirloom, certified organic and I feel has a superior flavor.

Available as:

• Kernels
• Cornmeal
• Grits (Creamy)
• Bolted Grits
• Corn Flour

not for popping

A certified organic spring Einkorn wheat that has a nice flavor and works as a substitute for All Purpose or Pastry flour, but needs some help if using it for yeast breads.

This bread flour in not from an heirloom wheat and is not certified organic. Look under our wheat tab for Red Fife wheat (and flour) for an organic, heirloom option.

Hard Red Spring (HRS) wheat makes some of the best bread flour in the world. Though Illinois is a little too far south and usually a little too wet to be considered an ideal environment for bread wheat, we've found a variety (Glenn) that is respectable when grown here. It's a good taste, and popular with some Europeans, but a bit overpowering for most Americans if used straight. For most applications I suggest cutting it with another type of flour (or using our premixed All Purpose Flour) because of its strong flavor.

Our sifted hard spring wheat flour (around 80% extraction) has a substantial amount of bran and germ left in it (indicated by it's tan/light brown color), which allows the strong taste of this variety to still come through.

Purple Straw wheat is thought to be the secret ingredient to old time Southern biscuits. A variety of wheat from the 1700s, pre-dating the Revolutionary War, was popular in the "South" until it was crowded out by better yielding modern wheat varieties in the 20th century.

Certified organic

A whole grain breakfast porridge similar to Nabisco's "Cream of Wheat" Made from our heirloom HRW Turkey Red wheat.

The 12.5 lb and 45 lb options are shipped in a single bag.

Certified organic

Commonly called wheat middlings in the flour industry; this is the portion of the wheat that is sifted out of our sifted flour. Certified organic.

Available as:

• Normal Flour
• Soba Flour

Available as:

• Kernels
• Cornmeal

Available as:

• Kernels
• Cornmeal/Grits

not for popping

Available as:

• Kernels
• Grits (Medium Grind)
• Cornmeal

not for popping

10 lbs of buckwheat hulls almost fills a 50 lb flour sack. If shipping outside of the SpeeDee delivery area (Illinois, Wisconsin, Iowa, Minnisota, the Dakotas, parts of Nebraska and the St. Louis Missouri metro area) this may be subject to UPS shipping surcharges for dimensional weight. (these are bulky and light). The shipping rates quoted during checkout may not be correct. Please email me at brian@qualityorganic.com for shipping surcharges associated with shipping these outside of the SpeeDee delivery area. Also, purchasing other heavy items in the same order could help avoid dimensional weight surcharges as well.

Very similar recipe to our artisan bread and is still a dense loaf, but has a thinner crust in a sandwich loaf shape. Made with either our Einkorn or Turkey Red HRW wheat. Has a milder taste than either our sourdough or HRS breads. 98% of ingredients from our farm.

Organic certificate applied for.

An artisan type yeast raised bread made with our HRW (Turkey Red) or Einkorn wheat. Milder taste than either our sourdough or HRS breads. A dense loaf with a thick crust. 98% of ingredients from our farm.

Certified organic

Half loaf ~ 3/4 lb

Whole loaf ~ 1.5 lb

USDA Certified Organic.

A dense artisan type sourdough loaf with a thick crust. It takes Sarah 3 days to make this bread, allowing the sourdough taste to come through strong.

99% of total ingredients from our farm.

This is for a deposit on half a certified organic beef delivered to Eureka, Illinois locker late next SPRING (2024). Typically, half a beef will be around 300 lbs hanging weight. Total cost of JUST the beef is $6 per pound times actual hanging weight. (i.e. 300 lbs x $6 = $1800.)

Locker/processing fees are an additional $300 to $400. Depending on how you want it cut and packaged.

Actual meat is less than hanging weight. Depending on how much bone-in vs. boneless cuts and shrink that occurs during hanging.

These cows are certified organic, were born on our farm and spend their whole life on pasture. They are never in a feedlot, but are fed supplement grain when pasture and/or hay supplied are less than ideal. All grains fed were raised on our farm. The only purchased feeds these cows receive are salt and minerals.

Contains approxiamately: 3 cups Organic Rolled Oats; 2/3 cup Organic Wheat Middlings; 1/4 cup each Whole & Sifted Wheat Flour; 1/4 cup Buckwheat Flour; 1/4 cup Organic Blue Cornmeal

FLOUR: Turkey Red (HRW) or Pastry (SRW) sifted or whole
OATS: Rolled Oats

6 apples ~ 8 cups
8 graham crackers (2.5 x 5 in.)
¾ cup brown sugar
½ cup flour
½ cup oats
1 tsp. cinnamon
½ cup butter, melted

Peel, core, and slice apples.
Coarsely chop graham crackers.
Add brown sugar, flour, oats, and cinnamon. Mix well.
Add butter to dry ingredients. Mix well.
Sprinkle crumb mixture over apples.
Bake at 350 F for 20 minutes.

FLOUR: Red Fife sifted

3 cup flour
1 ½ cup water
2 teaspoons salt
¼ teaspoon yeast

Mix ingredients then knead, with a kitchen-aid or by hand, for 5 minutes.
Let sit at room temperature for 2 hours, covered with a towel. Then sit in the refrigerator for at least 2 hours, covered. The dough can sit in the refrigerator for up to 7 days.
When ready to make bread, break off a softball size dough ball and flatten it. Sprinkle with a tablespoon of sugar or honey. Fold 5 to 10 times, and place into a well oiled loaf pan, flatten the dough out to the shape of the pan. Cover with a towel and let rise at room temperature for at least 1 hour. The dough won't quite double.
Preheat oven to 425 F. Bake for 15 minutes and then brush with butter or oil. Bake another 10 minutes.
Cool before slicing